Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        jim vorheis
   1 1/2  cups          butter
   1                    onion -- chopped
   1 1/2  pounds        chicken livers -- cut up
     3/4  cup           chicken broth
   2      tablespoons   dry sherry
     1/2  teaspoon      paprika
     1/2  teaspoon      curry powder
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
   2      cloves        garlic -- crushed
     1/3  cup           brandy
   1      cup           chopped walnuts -- toasted
   2      tablespoons   unflavored gelatin
                        sliced stuffed olives
                        fresh pineapple top

Preparation:

In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers.